New England Clam Chowder Recipe

Creamy, hearty, and downright comforting, New England Clam Chowder is the ultimate cold-weather classic that never goes out of style. This cozy soup is loaded with tender clams, smoky bacon, and velvety potatoes, all swimming in a luscious, creamy broth that warms you right to the core. It’s one of those magical dishes that tastes like it’s been simmering all day, but actually comes together surprisingly fast—perfect for a busy weeknight or a lazy Sunday craving.

Why You’ll Love This Recipe

• Rich and Satisfying: This chowder is creamy and indulgent without being too heavy, with layers of flavor from the sea, the smoke of bacon, and the sweetness of sautéed aromatics.
• Easy and Quick to Make: You don’t need to spend hours in the kitchen. This chowder can be ready in about 45 minutes, and most of that is hands-off simmering time.
• Perfect for Make-Ahead Meals: The flavors get even better the next day, making it a smart choice for meal prep or entertaining.
• Comfort Food at Its Best: Few dishes wrap you up in a warm hug like a bowl of clam chowder. It’s timeless, familiar, and always hits the spot.

Ingredients You’ll Need

You won’t need a pantry full of ingredients—just a few classics to make this chowder sing.

• Clams: Canned chopped clams are convenient and flavorful. If using fresh, steam and chop them before adding—don’t skip saving the juice!
• Clam Juice: Adds a concentrated punch of briny ocean flavor to the base of the soup.
• Bacon: Brings smokiness and depth. A little goes a long way—crisp it up and use both the fat and bits in the chowder.
• Onion and Celery: These aromatics form the base of the flavor, giving the chowder its savory backbone.
• Garlic: Just a touch for subtle warmth—don’t overdo it or it’ll overpower the clams.
• Potatoes: Waxy potatoes like Yukon Gold hold their shape beautifully and provide comforting substance.
• Thyme and Bay Leaf: Classic herbs that infuse the soup with earthiness. Use fresh if you have it!
• Heavy Cream: For that signature velvety texture. Half-and-half can work in a pinch, but cream gives the best richness.
• Butter and Flour: To make a quick roux that thickens the broth just right—creamy but not gloopy.
• Salt and Pepper: Season at the end, especially since clam juice and bacon add their own saltiness.

Variations

Want to put your own spin on this coastal favorite? Here are a few delicious detours:

• Lighter Version: Swap out the heavy cream for whole milk or a mix of milk and Greek yogurt for a leaner bowl.
• Seafood Twist: Add a handful of cooked shrimp or crabmeat for a deluxe seafood chowder.
• Vegetarian Option: Skip the bacon and clams, and use vegetable broth with mushrooms and corn for a satisfying veggie chowder.
• Spicy Kick: Stir in a pinch of cayenne or a few dashes of hot sauce for a little heat that cuts through the creaminess.

How to Make New England Clam Chowder

Step 1: Cook the Bacon

In a large pot or Dutch oven, cook chopped bacon until crispy. Remove and set aside, leaving the drippings in the pot for added flavor.

Step 2: Sauté the Aromatics

Add chopped onions and celery to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more.

Step 3: Add Potatoes and Simmer

Pour in clam juice and enough water to cover the potatoes. Toss in thyme and bay leaf. Bring to a boil, then reduce to a simmer until potatoes are tender, about 15 minutes.

Step 4: Make the Roux

In a small pan, melt butter and stir in flour to make a smooth paste. Cook for 2 minutes, then whisk into the simmering soup.

Step 5: Add Clams and Cream

Stir in the chopped clams, their juice, and heavy cream. Simmer gently for 5–10 minutes—don’t let it boil or the cream can split.

Step 6: Finish and Serve

Remove bay leaf, season with salt and pepper to taste, and stir in the crispy bacon. Ladle into bowls and garnish with fresh herbs or a pat of butter, if desired.

Pro Tips for Making the Recipe

• Don’t Overcook the Clams: Add them at the end to keep them tender and avoid a rubbery texture.
• Use Waxy Potatoes: They hold their shape better than starchy potatoes and won’t turn mushy.
• Let It Rest: Like many soups, this chowder tastes even better after it sits for a bit. Make it ahead if you can.
• Go Easy on the Salt: Clam juice and bacon already bring a good amount of salt—always taste before seasoning.

How to Serve

This chowder is a meal in itself, but a few smart pairings can turn it into a true feast.

Bread is a Must

Serve with crusty sourdough, oyster crackers, or warm biscuits—something to sop up every last drop.

Add Some Greens

Balance out the richness with a simple side salad or some garlicky steamed green beans.

Serve in a Bread Bowl

For a restaurant-style presentation, hollow out a sourdough loaf and pour in the chowder—it’s delicious and dramatic.

Make Ahead and Storage

Storing Leftovers

Let the chowder cool completely, then store in an airtight container in the fridge for up to 3 days. The flavors only get better!

Freezing

Not ideal with the cream and potatoes, which can change texture when frozen. If you must freeze, do so before adding cream, then stir it in fresh when reheating.

Reheating

Gently reheat on the stove over low heat, stirring frequently. If it thickens too much, loosen it with a splash of clam juice or cream.

FAQs

Can I use fresh clams instead of canned?
Absolutely. Steam fresh clams until they open, then chop and add them in at the end. Be sure to strain and save that clam liquor—it’s pure flavor gold.

What kind of potatoes are best?
Go with waxy varieties like Yukon Gold or red potatoes. They stay firm and creamy, even after simmering.

Is there a dairy-free version of this chowder?
You can make a dairy-free version using coconut milk or a plant-based cream alternative, though the flavor will be different. Try it with smoked paprika for added depth.

Can I make this chowder ahead of time?
Yes! It’s even tastier the next day. Just cool it completely before storing, and reheat gently to maintain the creamy texture.

Final Thoughts

This New England Clam Chowder is more than just a soup—it’s a cozy bowl of comfort that’s surprisingly easy to make and endlessly rewarding to eat. Whether you’re curled up on a chilly evening or hosting a casual dinner, this creamy classic never fails to impress. Grab your spoon, your bread, and get ready to fall in love with every bite.

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